Dill Cabbage Salad

Dill Cabbage Salad

The crisp ramen noodles are the perfect crunchy topping for this Dill Cabbage Salad.

Dill Cabbage Salad
Makes 6 servings
  • 6 slices thick-cut bacon, cut into ½-inch slices
  • 1 cup plain full-fat Greek yogurt
  • 3 tablespoons apple cider vinegar
  • ⅓ cup lightly packed finely chopped fresh dill
  • 1 small clove garlic, grated
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 6 cups thinly sliced savoy cabbage
  • 1 cup frozen sweet peas, thawed
  • 1 cup chopped red bell pepper
  • 1 (3-ounce) package ramen noodles
  • Garnish: chopped fresh dill, ground black pepper
  1. In a large skillet, cook bacon over medium-high heat until browned and crispy. Remove from skillet with a slotted spoon and drain on paper towels. Reserve 2 tablespoons drippings in a medium bowl.
  2. Add yogurt, vinegar, dill, garlic, salt, and black pepper to reserved drippings in bowl, whisking to combine.
  3. In a large bowl, toss together cabbage, peas, bell pepper, and bacon. Add yogurt mixture, tossing to coat. Chill for at least 2 hours or overnight.
  4. Preheat oven to 400°.
  5. Break up noodles and save seasoning packet for another use. Spread noodles on a baking sheet. Bake noodles until golden, 2 to 3 minutes. Let cool.
  6. Sprinkle salad with noodles just before serving. Garnish with dill and black pepper, if desired.



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